re: I have fresh tripletail and fresh crawfish tailsPosted by CITWTT on 4/8/13 at 6:22 pm to LSU Tigershark

One pint of half/half, true shallots in the onion aisle finely minced, a toe or two of minced garlic. Saute the onion and garlic til translucent, add the half and half and allow to reduce as close to half as you can get. Add some minced tail meat, then some whole tails for show along with the green onions. If you want it a bit thicker separate an egg and beat it into a bit of milk and add it. Be careful here and mix it in and stir as often as possible to avoid scrambled eggs.

re: I have fresh tripletail and fresh crawfish tailsPosted by sloopy on 4/8/13 at 6:55 pm to CITWTT

quote:One pint of half/half, true shallots in the onion aisle finely minced, a toe or two of minced garlic. Saute the onion and garlic til translucent, add the half and half and allow to reduce as close to half as you can get. Add some minced tail meat, then some whole tails for show along with the green onions. If you want it a bit thicker separate an egg and beat it into a bit of milk and add it. Be careful here and mix it in and stir as often as possible to avoid scrambled eggs.

I would add a little white wine to this, just my opinion. The recipe above is good, I just like a little white wine cream sauce.